2 artichoke hearts
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated (grate your own cheese; it tastes better and melts better)
1/4 tsp fresh thyme leaves (I used dried thyme)
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
Notes / Directions
Preheat oven to 325ºF.
Preparation for fresh artichokes:
Steam for 45 minutes with some lemon water. Cool the artichokes. Clean, peel, remove center "choke" and chop up into pieces.
Mix all ingredients together except the artichokes. I did this in my kitchenaid. Once everything is mixed well, fold in artichoke hearts. Coat a large pan with pan spray; fill pan with mixture. Bake for about 25 minutes or until bubbling and center is hot. Garnish with parmesan cheese.
Cut bread into thin slices. Lightly coat each side with olive oil (I skipped this part) and place on a cookie sheet. Lightly broil each side so they are nice and crispy.